We boiled spears of trimmed and peeled asparagus in a pot of salted water; then scrambled some eggs in a bowl and set it on the pot, over the water—a makeshift double-boiler.  The eggs cooked into soft, creamy curds and were ready just when the asparagus were. So it’s scrambled eggs and asparagus with a little melted butter, lots of chopped fresh chives, and a good pinch of salt for lunch today.

 

 

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